Red Wagon Farm

Sunchoke Ideas

Posted on October 24, 2016 by mo

Since we are offering CSA sunchoke’s this week let’s bring this post back up to the top.
I mention in the post the health benefits of this unique tuber. If you want to know more read here; http://www.healwithfood.org/health-benefits/jerusalem-artichokes.php

Red Wagon Farm

We have been offering Jerusalem artichokes in our CSA for years now, so many of you love them and look forward to getting them. This is some information for those of you who may be less familiar with them.

Jerusalem artichokes (also called sunchokes) are tubers belonging to the daisy family. The plant looks like an enormous sunflower plant. We dig up the roots to eat, much like potatoes. I don’t want to get into a health discussion here, but if you are interested you should look up the health factors of this tuber, especially if you eat it raw. It has some very unique health benefits.

You can use Jerusalem artichokes in pretty much the same way you would use a potato. Specifically, use it like you would a new potato because you don’t need to peel these. They are washed and ready to use.

Sunchokes
They look a little…

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Posted in 2016, Recipes, Sunchokes | Comments Off

Roasted Hakurei Turnips with Miso and Maple Syrup

Posted on October 3, 2016 by mo

I am often asked what is my favorite way to eat Hakurei turnips? My answer usually is, ‘pull them out of the ground, wipe off most of the soil and eat them like an apple’.

That was until I tried Hakurei turnips roasted with a miso, maple syrup and butter glaze.

These are so juicy and earthy delicious and so simple to make. Here is how you do it:

Preheat your oven to 425F and wash and cut up a bunch of Hakurei’s into quarters.
Toss the turnips in oil, any oil and sprinkle some salt on them and roast them until they are just turning a little brown. About 20 or 25 minutes
Make a glaze of equal parts; white miso, butter, and maple syrup (I used about 1 tablespoon of each, miso, maple syrup and butter) and either melt it in a pan on the stove or microwave the mix until it is just melted and taste and smell that. OMG, I want to eat this with a spoon, or on popcorn.
When the turnips are lightly roasted brush the melted glaze on the turnips and return them to the oven for another 10 minutes or so to brown the glaze.

Here are some pictures showing the steps.

cut up
roasted with oil and salt until brown
apply the miso glaze
roast until brown

Yummy.

I think this glaze will work on any roasted vegetable. I have a little leftover and I have some vegetables that need using up. I think I’ll try it. I’ll report back and let you know how I like it on other vegetables.

Only 3 CSA pickups left! Have a great week.

Posted in 2016, Mo's Favorites, Recipes, Turnips | Comments Off

Chili Relleno Casserole

Posted on September 19, 2016 by mo

This is nothing new, or earth-shattering. Just a tried and true dish I thought I would post as a reminder for ‘what to do with roasted chilies’.

We had last minute guest over for dinner last night and I had to stretch the food we had. I looked in the refrigerator and saw a bag of roasted chilies. I always have eggs and milk and some sort of cheese. I threw together this Chili Relleno Casserole in no time.

I didn’t use the flour called for in the recipe to make it GF, and I used a whole lot less cheese and I used 5 eggs, not the 4 called for. I am pretty sure you can’t screw up this dish and you can sub or exclude ingredients at will.

Eggy, cheesey, roasted chili goodness.

I served it with some tomato sauce I had leftover from canning, so good….like I planned it…

Have a great week.

Posted in 2016, Peppers Roasted, Recipes | Comments Off

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